APPLICATION
Application of sugar on a fried doughnut
The doughnut is best liked when dusted on with sugar. Simple at first sight, to do it at a high capacity, evenly and cleanly, is a challenge.
BASE
Core products
The doughnut is a flour-based dough formed, fried, and cooled.
RECIPE
Ingredients
The coating ingredient may consist of the following:
– A light spray of fat or diluted syrup on top to improve adhesion if the remaining fat from the frying phase is not enough.
– A finely ground sugar, icing sugar, or more often a “deco” mix, made of icing sugar, starch, fat, and flavour.
RECIPE
Ingredients
The coating ingredient may consist of the following:
– A light spray of fat or diluted syrup on top to improve adhesion if the remaining fat from the frying phase is not enough.
– A finely ground sugar, icing sugar, or more often a “deco” mix, made of icing sugar, starch, fat, and flavour.
PROCESS
How does it work?
The coating principle relies on applying the ingredients by dribbling over the articles or tumbling in a powder bed. Typically, the doughnuts are deposited on a conveyor whose upper surface is already covered with the sugar mix or introduced in a tumbling system. While the doughnuts are moved forward, an overhead trough delivers a curtain of the mix.
The doughnuts are covered with sugar mix. The excess is shaken off and separated. The lot is recovered to be recycled. The sugar mix may be sifted during recycling to remove agglomerates, thus preserving their initial functional quality. It is usually a continuous operation in an industrial line.
Step 1.
Sugar dosing and application.
Step 2.
Tumbling optionally.
Step 3.
Sugar sieving and recycling.
PROCESS
Coating system
There are various solutions to dust sugar on a doughnut. The operation usually occurs in an enrobed or powder applicator. It can be a topical dusting conveyor, a tumbler, or a screw enclosed in a trough. The system is saturated with the sugar mix. It is large enough to accommodate the different doughnut sizes. Lab tests and pilot tests must be done to determine which system best ensures the powder’s adhesion on the surface.
PROCESS
Coating system
Coming soon.
PRODUCT EVALUATION
How do you measure your success?
Key quality features
The main evaluation criteria are the followings.
Surface aspect
Even distribution of the sugar. Coating the side or not decides the choice of the coating technique.
Product integrity
The system should not affect the overall shape by crushing or causing losses of particles (shear).
Stability
The coating should hold or not be absorbed during further cooling, freezing, and handling operations.
Key quality parameters
The process factors depend on the product and the technique used.
Doughnut surface
The shape, texture, and state (temperature) affect the distribution and adhesion.
Sugar type
Plain sugar – of different size particle sizes – or unique sugar mixes are available.
Design and operation
The motion applied to the product depends on principle (conveyor, screw, vibrating tray), design, and operation (speed).
APPLICATION
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